Chicken fricassee with pasta and broccoli rabe

Okay, I lied. I know. Already? Yep. I'm that good. You see, this isn't really a recipe for chicken fricassee, because what I did to the aforementioned chicken was not to fricassee it (a term in and of itself too debated to clearly define, but usually a stewed poultry dish thickened with flour and/or cream). This chicken recipe contains neither butter, nor flour, nor cream. So why do I call it fricassee? Because I like the word. I like the way it sounds. So sue me.

THIS chicken dish is more like a tomato sauce in which chicken pieces are stewed, the whole lot served over pasta and garlicky broccoli rabe. It takes a little time for the chicken to cook, but the prep work is simple and the flavor pay-off substantial.

Chicken "Fricassee"

Serves 4-6

1 T olive oil

Salt and pepper

half a dozen chicken thighs (or a mixture of thighs and legs)

2 slices bacon cut into 1/2 inch pieces

1 large onion, chopped

3 cloves garlic, minced

2 carrots, diced

2 ribs of celery, diced

2 bay leaves

1 tsp dried rosemary

1 tsp dried oregano

1 12 oz can chopped tomatoes in juice

3 cups chicken stock, vegetable stock, or water

4 dried shiitake mushrooms soaked in 1 cup boiling water until soft then sliced. Reserve water.

1 cup dry red wine

For the pasta:

1 lb dried linguini

1 T olive oil

1 lb broccoli rabe, roughly chopped

3 cloves garlic, chopped

Salt and pepper

Parmesan cheese to serve

1. Rinse the chicken pieces under cold water and pat dry with paper towel. Sprinkle generously with salt and pepper. Heat one tablespoon of olive oil in a dutch oven on top of the stove. When the oil is hot, place the chicken pieces skin side down in the pan and let cook on medium high heat until golden brown and crisp. Turn the pieces over and brown the opposite side.

2. Remove the chicken pieces from the pan and drain most of the fat off. Add the bacon. When the fat begins to render add the onion and garlic. Once the onions begin to soften add the carrot and celery, followed by the dried herbs, the canned tomatoes, the mushrooms and their soaking water, and the wine and stock or water. Bring the mixture to a boil, then add the chicken pieces and submerge. Cover the pot and turn heat to low.

3. Heat a pot of water to boil the pasta. Meanwhile heat a tablespoon of olive oil in a large pan. When the oil is hot add the garlic. Cook until just starting to color, then add the broccoli rabe, salt and pepper. Cook on medium heat, stirring occasionally until the greens are quite tender.

4. When the water boils add salt and then the dried pasta. Cook until al dente, drain, and return to the pot along with a drizzle of olive oil and the garlicky greens. Toss to mix. Serve topped with the chicken pieces and spoonfuls of the sauce. Grate parmesan on the finished dish.